1. A vegetarian diet reduces the risk for chronic and degenerative conditions such as cardiovascular disease, cancer, diabetes, obesity, osteoporosis, gall bladder problems and hypertension.
2. A vegetarian diet is very low in saturated fats and cholesterol, which reduces overall blood levels of cholesterol and triglycerides, a major cause of heart disease, hypertension and diabetes. Doctor Dean Ornish, a cardiologist in the United States, was able to prove that following a low-fat vegetarian diet for one year could actually reverse atherosclerosis (the hardening of the arteries due to the formation of plaques within the artery walls).
3. When animals consume plants containing pesticides, they absorb these pesticides which is concentrated in their flesh (bioaccumulation). When we in turn consume this meat, the pesticides it contains is deposited in our fatty tissues. Vegetables contain about 10 times less pesticides than meat.
4. Antibiotics and antibiotic resistant bacteria are found in trace amounts in the meat we buy, which is significant to provoke a resistance to antibiotics in our bodies. Did you know that 50% of all antibiotics produced are for cattle raising?
5. Products from animals sources don’t contain antioxidants or phyto-protectors, the soldiers that protect us from cancers, heart diseases and premature aging. But vegetables are full of them!
6. Fibre does not contain animal products. Vegetables, since they are rich in fibre, play a role in the prevention of many diseases.
7. When meat is served as a main dish, the excess protein leads to the excretion of calcium and other minerals, which explains why there is more instance of osteoporosis and kidney problems in wealthy societies.
8. A vegetarian diet comprised of vegetables, soy, legumes, cereals, and nuts provides ample protein to meet our requirements. It is not necessary to make complicated combinations as was once thought.
9. Vegetarian meals are full of flavour and colour.
10. Vegetables are economical.